Ragi (Finger Millet): The Ancient Grain That Modern Nutrition Finally Understands
There is something quietly remarkable about ragi. It grows on marginal land where wheat and rice fail — in poor soil, in semi-arid conditions, without irrigation, at altitudes above 2,000 metres. It has sustained populations across the Deccan plateau, Karnataka, Odisha, and the Himalayan foothills for over 5,000 years. It is inexpensive, available in every…